Pasta with Pumpkin Sauce

Ingredients:

Penne Pasta - 2 cups

Pumpkin ( yellow) - 2 cups, cubed

Red Bell Pepper - 1 medium size, roughly chopped

Garlic - 6 cloves + 4 cloves(chopped finely)

Black Pepper Corns - 5

Milk - 1/2 cup

Broccoli Florets - 1 cup

Salt & Pepper

Italian Herbs - 1 tsp

Basil Leaves or Dried Basil - 1 tsp

Cream Cheese - 1 tbspn(optional)

Parmesan Cheese - 1 or 2 tbspns for garnishing

Olive Oil - 4 tbspns

Method:

Cook pasta in the boiling water for 8-10 minutes or until al dente. Strain and keep it aside.

Heat 2 tbspns of olive oil in a pan. Add 6 cloves of garlic and saute for a minute. Add the pumpkin cubes and saute until it turns soft. Add the chopped red bell pepper and pepper corns and saute for few minutes. Let it cool completely. Now add these ingredients in a blender with half a cup of milk and grind them into a paste. Keep it separate.

Again heat 2 tbspns of oil in the same pan. Add the chopped garlic and saute for a minute. Now add the broccoli florets and saute until the veggi turns crispy. Add the cooked pasta, salt and pepper, italian herbs and some basil. Saute well. 

Now add the pumpkin paste and mix it well. Let it boil for a minute. Add the cream cheese (if you are using) and mix it well until the cream cheese melts. Let it cook for a minute.

Transfer to a serving plate and sprinkle with parmesan cheese.

Inspired from Chef Venkatesh Bhat

Vegetable Handi

Ingredients:

Cashews - 3 tbspns (approx 20 to 22)

Hot Water - 1/2 cup

Carrots - 1/3 cup, chopped

Green Beans - 1/3 cup, chopped

Potatoes - 1/3 cup, chopped

Green Peas - 1/3 cup, frozen

Corn Kernels - 1/3 cup, frozen

Cauliflower - 1/3 cup

Paneer Cubes - 1/4 cup

Onion - 1/2 cup, chopped finely

Tomato - 1/2 cup, chopped finely

Garlic - 3 cloves, crushed

Ginger - 1/2 inch, crushed

Coriander Leaves - 1 tsp, chopped

Mint Leaves - 1 tsp, chopped

Water - 1 cup

Low fat cream - 3 tbspns

Yogurt - 1 tbspn

Green Chilies - 1, slit lengthwise

Red Chili Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Garam Masala - 1/4 tsp

Coriander Powder - 1/4 tsp

Kasuri Methi - 1/2 tsp

Nutmeg - a pinch, grated

Butter - 2 tbspns

Salt - as per taste

Bay Leaf - 1 small

Cloves - 2

Cinnamon - 1/2 inch

Cardamom - 2

Method:

Soak cashews in hot water for 30 minutes. After 30 minutes, drain and add the soaked cashews to a grinder or blender. Add the soaked water grind to a very smooth paste. Keep it separate.

Steam the veggies in a pressure cooker, steamer or electric cooker till they are cooked completely. You can also fry or saute the veggies till they are cooked.

Heat butter in a handi or pan. Add the whole spices - cinnamon, green cardamoms, cloves and bay leaf. Saute the spices till fragrant. Add finely chopped onions. Stir and saute the onions on a low flame till they become golden. Then add ginger-garlic paste, chopped coriander and mint leaves. stir and saute for a minute. Add finely chopped tomatoes. Stir and saute till the tomatoes soften.

Then add turmeric powder, red chili powder and coriander powder.

Add the prepared cashew paste and curd. Stir often and saute till you see fat releasing from the sides.

add water. stir. Then add slit green chilies. stir again and let the gravy begin to simmer, takes about 3 to 4 minutes on a low to medium flame. Season with salt.

Add the steamed veggies. Stir well and simmer the veggies in the gravy for 2 to 3 minutes.

Add the nutmeg powder. Then add crushed kasuri methi and garam masala powder. Stir. Lastly add cream. After adding the cream, stir & switch off the flame.

Garnish with chopped coriander or mint leaves and serve vegetable handi with tandoori rotis, naan or parathas.

Inspired from here

Peanut and Soy-Sesame Stir Fry Sauces

PEANUT STIR FRY SAUCE

Ingredients:

Rice Vinegar - 1/4 cup

Soy Sauce - 1/4 cup

Granulated Sugar - 2 tsps.

Peanut Butter - 4 tsps.

Water - 2 tbspns

Chili Garlic Paste - 2 tsps ( 2 cloves garlic and 1 medium sized chili crushed )

Method:

Combine everything together and microwave for 20-30 secs. Or heat the sauce in the pan for 3 minutes. Cool and store it in refrigerator.

SOY SESAME STIR FRY SAUCE

Ingredients:

Vegetable Broth - 1/2 cup

Soy Sauce - 1/2 cup

Rice Vinegar - 4 tsps

Sesame oil - 4 tsps

Hot Red Pepper Flakes - 2 tsps

Sugar - 2 tsps

Corn Starch - 1 tbspn dissolved in 4 tbspns of water

Method:

Combine everything together and heat it in a pan for 3-5 minutes until to get a saucy consistency.

Cool and store it in refrigerator.

BROWN RICE WITH STIR FRIED VEGGIES

Ingredients:

Brown Rice - 3 cups, cooked

Peanut Stir Fry Sauce - 4 tbspns

Soy Sesame Stir Fry Sauce - tbspns

Veggies - Sliced Onions, Sliced Peppers, Broccoli, Cauliflower, Zucchini, Baby Carrots, Green Beans approximately 3-4 cups

Oil - 1 tbspn

Salt and Pepper to taste

Method:

Heat the oil in high heat.  Add all the veggies and sauté for 5 minutes. Add some salt and pepper. Now add all the sauces and stir fry all the veggies for 2-3 minutes. Then add the cooked brown rice and sauté for a minute. Transfer to a bowl and serve hot with red chili sauce!! 

Layered Mexican Dip/Layered Salad

For the Guacamole;
Ingredients:
Avocados - 1
Red Onion - 1/4 cup, chopped finely
Tomato - 1/4 cup, chopped finely (removing the pulp)
Garlic - 1/4 tsp, minced
Salt and Pepper - to taste
Lime Juice - 2 tbpsns

Method:
Scoop out the avocados and mash it well. Add the remaining ingredients and mix it well.
Keep is aside.

For the Dip;
Guacamole - 2 cups
Sour Cream - 2 cups
Olives - 2 cups, cut into circles
Cilantro - 1 1/2 cups, chopped finely
Spring Onions/Green Onions - 2 cups, cut into circles (only the white parts)
Mozzarella Cheese - 2 cups, shredded
Salsa - 2 cups (optional)

Method:
Take a medium sized (6 cup) rectangular or square dish.
First layer the guacamole. Next layer it with olives. Third layer with the sour cream. Next layer the green onions. Then layer with cilantro and finally end with the cheese.
Refrigerate for atleast 2-3 hours. Serve it with Salsa and Tortilla Chips.

Vermicelli Biriyani

Ingredients:
Vermicelli - 1 cup
Mixed Vegetables -   1 cup, chopped (Carrot, Beans, Peas, Potato & Cauliflower)
Ginger Garlic Paste   - 1 tsp
Onion - 1 cup, sliced

Tomato - 1/2 cup, chopped
Green Chili -   3-4 (slit lengthwise)
Curry Leaves -       few
Mint -  2 tbspns, chopped
Coriander Leaves - 2 tbspns, chopped
Turmeric - 1/4 tsp
Salt - as per taste

To temper;
Oil - 1 tbspn
Bay Leaf  - 2 small
Cinnamon - 1" stick
Clove - 2 
Cardamom Powder  - a pinch

Method:

First roast the vermicelli with few drops of oil till golden brown.
In a vessel add 4-5 cups of water sprinkle some salt and add few drops of oil allow to boil. When the water starts boiling add the roasted vermicelli and cook for only 3 minutes. Drain the water and spread it in a plate to cool and keep aside. 

In a microwave safe bowl add the chopped vegetables, sprinkle little water and cook in microwave for 2 minutes and keep aside ( the vegetables should be cooked 3/4th to retain its crunchiness).
In a pan, heat oil and add clove and bay leaf and fry well. Then add onions and curry leaves sprinkle some salt and keep frying till transparent. Now add ginger-garlic paste and saute till raw smell leaves and add the chopped tomatoes, mint leaves and coriander leaves and stir well.
When tomatoes get soft and mushy add a pinch of turmeric powder, cardamom powder and add the cooked vegetables.
Stir fry for 2 minutes and then add cooked vermicelli. Gently stir fry the vermicelli with vegetables for 1-2 minute and add some more chopped coriander leaves and close the pan with lid and simmer for 3-4 minutes. This helps the vermicelli to incorporate all flavors n taste.
Serve hot with Raita.

Inspired from here

Kaima Idli

Ingredients:

Idli - 4
Oil - for deep frying + 1 tbspn
Onion - 1 cup, cubed
Ginger Garlic Paste -   1/2 tsp
Tomato - 1 cup, cubed
Capsicum - 1/2 cup, cubed

Green Chili - 2, slit lengthwise

Red Chili Powder - 1/4 tsp

Coriander Powder - 1/2 tsp

Garam Masala - 1/2 tsp
Turmeric Powder - 1/4 tsp

Coriander Leaves - 1 tbspn, chopped  

Salt to taste

Water - 1/4 cup              

Method:

Keep the idlies in the refrigerator for at least 1 hr.

Oven Method;

Pre heat the oven to 400 F. Cover a tray with an aluminium foil.

Cut the idlies into bite size cubes. Mix the ildies with a tbspn of oil. Place it in the tray and bake it in the oven at 350F for 20-30 minutes until the idlies turn golden brown, tossing the idlies for every 5 minutes.

Stove Top Method;

Heat the oil in a kadai for frying the idlies. Deep fry the idlies till golden brown.

Keep it aside.

Now take a pan and add a tbspn of oil. Add the onions and green chilies and sauté till the onions turn translucent. Add the ginger garlic paste and sauté for a couple of minutes followed by capsicum. Now add tomatoes and sauté till it turns mushy. Now add the spices red chili powder, coriander powder, turmeric powder and garam masala powder. Saute till the oil oozes out. Add water and let it boil for a minute. Now add the baked/fried idlies and mix it well.

Garnish with coriander leaves and serve hot !!

Capsicum Vindaloo

Ingredients:
Bell Peppers (Green, Red and Yellow) - 1/4 cup each, cut into cubes
Onions - 1 cup, thinly sliced
Tomato - 1/4 cup, pureed
Red Chili Powder - 2 tsps (adjust according to your taste)
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Black Mustard Seeds - 1/2 tsp
Garlic - 8 cloves, peeled
Ginger - 1 inch piece
Vinegar - 1 tbspn
Sugar - 1 tsp
Oil - 1/4 cup
Turmeric Powder - 1/2 tsp

Salt - as per taste
Coriander Leaves - 1 tbspn, finely chopped

Method:

Mix the turmeric powder and 1/2 tsp of salt in a small bowl. 

Mix the cubed capsicums in the salt+turmeric mix and set aside.

Heat the oil and add the capsicums. Shallow roast them until they slightly brown and still retain its crunchiness. Drain and set aside on paper towels so that the extra oil is absorbed. In the same oil, add the sliced onions and fry until golden brown. 

Drain and set aside.

Powder cumin, fenugreek seeds and mustard seeds.
Grind the garlic and ginger together into a coarse paste. Add a tsp of oil in a pan and saute on low flame until browned and fragrant. Take care not to burn it. Add the powdered spices, chili powder and saute until fragrant. Then add the pureed tomato and saute until mushy and the oil separates from the masala. Add 2 cups of water to this and the sauteed capsicums and the fried onions. Bring it to a boil and add the vinegar and sugar. Let it simmer for about 3-4 mins or until the gravy reaches the consistency you desire. Add the required salt and garnish with coriander leaves.

Serve hot with steamed rice!

Recipe adapted from here

Naan Pizza

Ingredients:

Naan - 5 small or 2 big

Tomato Ketchup - 3 tbspns

Red & Green Bell Pepper - few thinly sliced

Red Onions - few thinly slided

Jalapenos or Anaheim Peppers ( Bajji Milagai) - 1, cut into thin circles

Baby Corns - 2 or corn kernels few

Coriander Leaves - 2 tbspns, finely chopped

Shredded Cheese - 1/2 cup

Salt and Pepper for seasoning

Chat Masala - few pinches

You can add any vegetables of your choice

For  the paneer mixture:

Grated Paneer - 1 cup

Chili Powder - 1/4 tsp

Cumin Powder - 1/4 tsp

Chaat Masala - 1/4 tsp

Salt and Pepper to taste

Method:

Preheat oven to 425F and line a baking tray with parchment paper. 

Mix all the ingredients mentioned for paneer mixture in a bowl. Keep it aside. 

Place the naans on the baking tray and apply a tbsp of ketchup on each and spread evenly. 

Next equally divide the paneer mixture onto the naans and spread evenly. 

Now start layering the veggies red and green bell pepper, red onions, anaheim peppers. Sprinkle some salt and pepper to taste. 

Next top it with cheese and coriander leaves. Sprinkle some chat masala, salt and pepper to taste. 

Bake for about 10 - 15 mins or until the cheese melts. Keep an eye on the naans to avoid burning. 

Inspired from here

Baked Idli Chat

Ingredients:

Idli* - 4

Onion - 2 tbspns, finely chopped

Mango - 2 tbspns, finely chopped
Carrot - 2 tbspns, grated

Curd - 2 tbspns, whisked with a pinch of sugar and salt

Mint Coriander Chutney - 2 tbspns

Green Chili Chutney - 2 tbspns

Sweet Chutney - 2 tbspns

Boondi - 2 tbspns

Plain Sev - 2 tbspns

Chili Powder - 2 pinches

Chat Masala - 2 pinches

Roasted Cumin Powder - 2 pinches

Oil - 1 tsp if using oven or 2 tbspns if using stove top

Coriander Leaves - 2 tbspns, finely chopped

*If using fresh idlis, keep it in the refrigerator for atleast 30 minutes to 1 hr.

Instructions:

Oven Method;

Preheat the oven to 375F. Cover a baking tray with a aluminium foil.

Cut the idli into bite sized pieces. Coat the idli pieces with a tsp of oil. Place in the tray and bake the idlies for 20-30 minutes turning the idlies every 10 minutes. Or else bake until it turns golden brown.

Stove top;

Heat 2 tbspns of oil in a tawa. Fry the idlies on medium heat, till they are golden brown & crisp.

Place the fried idlis on a plate. Spread a layer of curd over the idlis. Add a tbspn of chopped onions, mint corainder chutney, mango, carrot, sweet chutney, green chili chutney, boondi and plain sev. Sprinkle a pinch of cumin powder, chili powder and chat masala. Garnish with a tbspn of chopped corainder leaves. Repeat the same for the next plate. Serve the idli chat immediately.

Aloo Paneer Tikka Masala Gravy

Ingredients:

For the marination;

Paneer - 1 cup, cubed into bite size pieces

Baby Potatoes - 1 cup, cooked and skin peeled

Thick Curd - 4 tbspns

Corn Flour - 1 tbspn

Turmeric Powder - 1/4 tsp

Chili Powder - 1/2 tsp

Kashmiri Chili Powder/Paprika - 1 tsp

Roasted Cumin Powder - 1/4 tsp

Coriander Powder - 1/2 tsp

Garam Masala - 1/4 tsp

Ginger Garlic Paste - 1/2 tbspn

Salt to taste

Method:

Mix all the above ingredients together well and add all the paneer cubes and aloos/potatoes and let them marinate them for 30 minutes. Grill them in an oven for 375F for 20 minutes turning all the sides till golden brown. Or else you can place the marinated paneer and potatoes in the tava and fry them with very little oil till golden brown. Keep it aside.

Ingredients:

For the Gravy;

Onion - 1 medium, roughly chopped

Tomato - 3 small, pureed

Cashews - 10, soaked in hot water for 15 minutes

Cumin Seeds - 1/2 tsp

Ginger Garlic Paste - 1 tsp

Tomato Paste - 1 tbspn (store bought)

Turmeric Powder -1/4 tsp

Coriander Powder - 1 tsp

Kashmiri Red Chili Powder - 1 tsp

Garam Masala - 1/2 tsp

Tandoori Masala Powder - 1/2 tsp

Red Color - few drops(optional)

Milk - 1/4 cup

Sugar - 1/4 tsp

Coriander Leaves - 1 tbspn, finely chopped

Salt to taste

Oil or Butter - 2 tbspns

Method:

Saute the roughly chopped onions in a tbspn of oil until the onions become translucent. Cool them well. Make puree with the sauteed onions. Puree the tomatoes. Coarsely grind the cashews. Keep it aside.

Now heat a pan and add a tbspn of oil. Add the cumin seeds and them crackle. When the onions begin to change color and the raw flavor of ginger garlic paste is gone, add turmeric powder, red chili powder, coriander powder. Fry until the mixture is aromatic and the spices don’t burn.

Once the spices are fragrant, add the tomato paste. Cook for about 30 seconds and add freshly pureed tomatoes. Add salt to taste and add 1/2 to 1 cup water and mix well. Cook on low flame until the mixture thickens.

As the gravy begins to come to a boil, add the coarsely grinded cashews. Mix well, keep the flame low. Now add the milk and let them cook for 2 minutes. Add the red color (if using) . Finally add the aloo paneer tikka pieces along with salt, garam masala, tandoori masala, kasuri methi leaves and sugar and mix well. Garnish with chopped coriander leaves and top up with butter. 

Serve hot !!

Milk Chocolate Banana Shake

Serves 1

Ingredients:

Milk - 3/4 cup

Banana - 1/2, sliced

Rich Milk Chocolate Flavor Drink Mix* - 1 packet (about 2 tbspns)

Ice Cubes - 1/2 cup, crushed

Method:

Place milk, banana, drink mix and ice in blender. Blend until smooth.

*I used Carnation Breakfast essentials drink mix

Poha Vada

Ingredients:

Green Moong Dal/Spilt Green Moong Dal - 2 tbspns

Poha/Beaten Rice - 1 1/2 cups

Spinach - 2 tbspns, finely chopped (optional)

Coriander Leaves - 1 tbspn, finely chopped

Lemon Juice - 2 tsps

Green Chilies - 2 tsps, finely chopped

Salt - to taste

Oil - for deep frying

Method:

Soak the green moong dal in enough water for 1 hour. Drain well and keep aside. Wash the poha/beaten rice and keep aside to drain for 10 minutes. Combine all the ingredients in a bowl and mix well.

Divide the mixture into 20 equal portions and roll each portion into a round ball and flatten it between your palms. Heat the oil in a deep kadai and deep-fry the vadas till they turn golden brown in color from all the sides.

Drain on absorbent paper and serve hot with chutney.

Inspired from Tarla Dalal

Green Chili Pottukadalai Murukku

Ingredients:

Rice Flour - 5 cups

Pottukadalai /Roasted Chana Dalia  - 1 cup, powdered

Green Chili Paste* - 2 1/2 tsps

Salt - as per taste

Lemon Juice - 2 1/2 tsps

Water - required for making dough

Oil - for deep frying

*Use fresh green chilies to make a paste. Adjust according to your spice level.

Method:

Mix the rice flour, pottu kadalai powder and salt. Divide the mixture into 5 equal portions. Heat the oil in a kadai for deep frying. Once the oil is hot enough for deep frying, add 1/2 tsp of lemon juice, 1/2 tsp green chili paste and sprinkle water to make a stiff dough to the first portion of the mixture. Make out enough balls from the dough, put in the murukku press. Squeeze out the murukku over a greased plate and drop them gently into the hot oil, fry on both sides until the oil stops bubbling and the murukku turn golden in color. Drain in a paper towel and cool completely. 

Once the first portion is done, do the same to the remaining four portions and deep fry the murukkus till golden brown. Cool completely and store the murukkus in a airtight container.

NOTE: When making in large batches do not add the lemon juice to the entire dough. It will make the murukku brown without being fried properly. Add the lemon juice little by little to the portion you are using to press. 

Apple Halwa

Ingredients:

Apple* - 3 big, peeled, chopped and pureed

Sugar** - 1 cup + 1 tsp

Cardamom - a pinch

Orange Food Color - a pinch soaked in a tsp of milk

Cashews - 1 tbspn, chopped

Ghee - 4 tbspns

*You can either grate it or make puree, approximately 3 cups puree

**Adjust according to the sweetness of the apple. Mine was too sweet

Method:

Heat 1 tbspn of ghee in a non stick kadai. Fry the cashews till golden brown and keep it aside. In the same pan add the remaining ghee and add in the apple puree. Fry it on medium flame until the water content in the puree is evaporated and the puree becomes slightly thick, it will take approximately 10 to 15 minutes. Now add sugar to the puree and mix well. Keep stirring the mixture and add the food color soaked in the milk. Stir until the halwa leaves the sides of the kadai and until the mixture looks glossy. Now add the cardamom powder and the fried cashews. Finally mix everything well and transfer it to a greased bowl. 

Apple Halwa is ready to serve :) :) You can serve as it is or cut into squares.

Rava and Coconut Ladoo/Rava and Coconut Laddu

Yields 19 Balls

Ingredients:

Rava (coarse) - 1 cup (250 ml cup)

Coconut - 1 cup, scrapped

Sugar - 1 cup

Cashews - 2 tbspns. chopped

Cardamom - 1/4 tsp, powdered

Ghee - 2 tsps

Milk - 1/4 cup + 2 tbspns

Method:

Add the ghee in a pan and roast the cashews on low heat until golden brown. Keep it separate. In the same pan roast the rava until you get a nice aroma ( until it starts turning golden brown ). Remove the rava from the pan and keep it aside. In the same pan add the scrapped coconut and fry for few minutes approximately 2-3 minutes. Now add the rava to the toasted coconut and mix it until the mixture is well blended. Now add the sugar and mix it well with the rava, coconut mixture. Add the roasted cashews. Mix everything well for a minute or until the sugar starts to melt. Switch off the stove. Let it cool approximately for 2-3 minutes. Now add the milk little by little until you are able to hold the mixture and shape into balls. Make equal sized balls of the mixture. If you are not able to shape into balls, heat the mixture for a minute and sprinkle some more milk. 

Let the balls cool completely. Store them into air tight containers.